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Vegetable Gnocchi Soup

This creamy vegetable gnocchi soup is made with cauliflower gnocchi (or traditional potato gnocchi) and kale, and is a quick and easy Instant Pot meal! (Stovetop directions included.)

I’ve had this soup on my mind for a long time.

I make it occasionally, and always think, “this is the best thing I’ve ever eaten!” But each time after my soup epiphany, I’ve completely forgotten about this tasty dish, and it’s never made it online.

Until now.

This vegetable gnocchi soup is a vegetarian dish inspired by Olive Garden’s chicken gnocchi soup. Feel free to serve it with fresh breadsticks and a salad.

What Is Gnocchi?

Because I grew up loving Olive Garden’s gnocchi soup, I assumed that everyone knew what gnocchi was. I was wrong.

If you’ve never tried it, or tried it and didn’t know what you were eating, here’s what you should know.

Gnocchi are small Italian dumplings.

Traditionally they’re made with potato and flour, but you can also make (or buy) gnocchi made from non-traditional ingredients like cauliflower.

A lot of times gnocchi are served with a sauce, but my favorite way to eat them is in soup.

Where Can I Buy Gnocchi?

It will either be with the pasta or in the freezer section at your grocery store.

If you’re looking for cauliflower gnocchi, check the freezer aisle next to the cauliflower rice.

I usually buy mine at Trader Joe’s, but recently I found some Green Giant cauliflower gnocchi at Walmart. Both were delicious.

Can I Make This Chicken Gnocchi Soup?

Yes! If you want to make this soup an Olive Garden copycat, add a little cooked chicken to the pot before pressure cooking.

Leftover rotisserie chicken is perfect in this soup.

If you’re adding chicken, make sure to tear or cut it into bite-size pieces before tossing it into the pot. If you don’t, you’ll need to increase the cook time (simmering or pressure cooking longer than the recipe calls for) until the chicken falls apart.

Feel free to swap the vegetable broth for chicken broth.

Can I Make Vegetable Gnocchi Soup on the Stovetop?

Yes, definitely.

I like making this in the Instant Pot because I don’t have an extra-large soup pot, and the Instant Pot is the perfect size for this soup.

But, if you don’t have an Instant Pot, look below the Instant Pot directions in the recipe card for stovetop directions.

Slowly pour in the broth. As you pour, scrape up any bits of vegetable stuck to the bottom of the pot (to prevent the burn warning). Add the kale.

Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 2 minutes.

The Instant Pot will take about 8-10 minutes to come to pressure, depending on how hot the soup is, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished.

Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.

Tip: Quick release can be messy– the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.

Take the lid off the Instant Pot. Press the cancel button to end the cook cycle.

If using frozen gnocchi, add it now. If using fresh or shelf-stable gnocchi, wait before adding it.

Stir the soup. Slowly pour in 1 and 3/4 cups of milk. In a separate small bowl, whisk together the remaining 1/4 cup milk and the cornstarch. Pour the cornstarch mixture into the soup, stirring constantly.

Heat the soup to a light simmer, stirring often. Taste the soup, and if desired, add more salt (for flavor) or chili flakes (for heat).

If using fresh or shelf-stable gnocchi, add it now, and continue simmering until the gnocchi is cooked through (when it pillows and floats to the top of the soup).

Stovetop Directions:

Add the broth and kale. Cover the pot, and simmer over medium heat until the kale is softened, about 10-15 minutes.

If using frozen gnocchi, add it now. If using fresh or shelf-stable gnocchi, wait before adding it.

Stir the soup. Slowly pour in 1 and 3/4 cups of milk. In a separate small bowl, whisk together the remaining 1/4 cup milk and the cornstarch. Pour the cornstarch mixture into the soup, stirring constantly.

Heat the soup to a light simmer, stirring often. Taste the soup, and if desired, add more salt (for flavor) or chili flakes (for heat).

If using fresh or shelf-stable gnocchi, add it now, and continue simmering until the gnocchi is cooked through (when it pillows and floats to the top of the soup).